This product also suitable for vegetarian. Cooking method: Boil 2800ml water , add in 6-8 pieces of black garlic, 2 sachets of Kee Hiong Bah Kut Teh herb pack, add in little bit salt, 2 table spoons of soy sauce and light sauce each, 1 1/2 to 2kg meat and boil under high temperature for 15 min. Continue boiling for another 1 hour under medium temperature, add in some salt to your own preference, and cook another 10 minutes until meat is tender.
- Famous Klang Kee Hiong Bak Kut Teh traditional herbs & spices soup or meat bone tea.
- Consist of 6 Packs of Kee Hiong Bak Kut Teh (Each pack is 70g net weight)
- 1 Pack consist of 2 sachets (35g each)
- Suitable for vegetarian as well
- Imported from Malaysia
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